Exam 3 207

milk freezing point

-0.544 C

animal handling and transport

-Design facility to match animal behaviour -Use flight zone to move animals -Minimize use of electric prods -Provide sound footing/traction -Restraint for worker safety and animal comfort

raw meat flavor

-little aroma -cold -"blood like" taste -slight salt

mutton flavor

-mature sheep, male, female or castrate Compounds: -Fatty acids especially branched chain -Lipid soluble carbonyls -Sulfur compounds

diameter of milk fat globules

0.8-10 micrometers

1. Regulatory standards for milk set what upper limit for bacterial number in raw single source milk at the farm? ________cfu/mL a) 3,000,000 b) 300,000 c) 100,000 d) 20,000

100,000

milk boling point

100.28 C

heat prerigor muscle to

118 F heat induced contraction, tenderness

total milk solids of whole milk

12 ish

LTLT

145, 30 min

1. What are the minimum HTST pasteurization conditions required for fluid milk? a) 161 F for 15 sec b) 166 F for 15 sec c) 180 F for 30 sec d) 145 F for 30 min

161 for 15 sec

amounts of protein in milk

20% whey, 80% casein

alpha whey

20%.. in human milk

1. The average annual milk production per cow in the US is approximately? a) 23,000 pounds b) 23,000 gallons c) 23,000 kilograms d) 23,000 liters

23,000 lbs

fresh ground meat

50% of beef sold standard & utility carcasses PLUS choice plates and flanks

beta whey

50%.. not in human milk

prerigor cooking high ultimate pH

6.5-6.7

milk pH

6.6-6.7

milk cant be less than

8.25 SNF 3.25 fat

standard comp of milk

87 water 4 fat 3.25 protein (2.6 casein, .6 whey) 5 lactose 0.75 ash

SNF=

9% lactose, protein, water

Pale Soft Exudative (PSE)

A genetically predisposed condition in swine in which the pork is very light colored, soft, and watery. preslaughter stress, rapid pH decline, high muscle temp, protein denaturation

Which of these factors would lead to increased duration of the delay phase of rigor mortis? -Accute stress immediately before slaughter. =Very low glycogen content in the muscle. -A large concentration of Oxygen stored in the muscle. -Increased proportion of white type fibers in the muscle.

A large concentration of Oxygen stored in the muscle.

Which of these best explains the nature of humane handling and slaughter of livestock in the United States? -Humane livestock handling and slaughter practices are enforced by the Humane Society of the United States. -Animal insensitivity following stunning is commonly assessed based on the absence of an eye blink reflex. -Kosher slaughter of beef usually includes mechanical stunning. -Acoustic stunning is commonly utilized for hogs.

Animal insensitivity following stunning is commonly assessed based on the absence of an eye blink reflex.

double muscling

BEEF defective myostatin gene-- extra muscle fibers low fat carcass and muscle

Which enzyme is most important for improving meat tenderness during two weeks of postmortem aging? Calpain Collagenase Matrix metaloproteinase I Calpastatin

Calpain

Which two muscle components offer the most resistance to chewing? a) Fat and water b) Contractile apparatus and fat c) Connective tissue and contractile apparatus d) Connective tissue and fat

Connective tissue and contractile apparatus

1. Which of the following best explains the nature of meat flavor? a) Cooking favors chemical reactions that lead to typical meat flavor. b) Raw meat flavor includes an intense aroma. c) Meat flavor is almost non-existent in fat free products. d) The term "blood-like" is commonly used to describe cooked meat flavor.

Cooking favors chemical reactions that lead to typical meat flavor.

A very dark red color and a tacky dry surface are typical of beef muscle with abnormally high pH and commonly referred to as _____ ?

DFD

Which of the following best explains the nature of warmed over flavor (WOF) in meat products? -Development of WOF in meat occurs mostly during the initial cooking process. -Development of WOF occurs as result of oxidation of protein. -WOF is more likely to occur in meat with a higher concentration of saturated fatty acids. -Development of WOF occurs as result of oxidation of fat.

Development of WOF occurs as result of oxidation of fat.

Which of the following best explains the contribution of muscle contractile apparatus to meat tenderness/toughness a) Stretched muscle is usually less tender. b) Development of rigor mortis would be expected to lead to reduced tenderness. c) Longer sarcomere length usually leads to reduced tenderness. d) Shorter sarcomere length usually leads to improved tenderness.

Development of rigor mortis would be expected to lead to reduced tenderness.

Which of the following best explains the postmortem aging process as applied to beef carcasses or cuts? -Dry aging typically leads to improved tenderness and development of aged meat flavor. -Dry aging typically leads to improved tenderness and no aged meat flavor. -Wet aging is a complicated process with high risk of meat spoilage. -Wet aging typically leads to improved tenderness and development of aged meat flavor

Dry aging typically leads to improved tenderness and development of aged meat flavor.

meat flavor is in the

FAT

1. Which of these typically activates the Umami flavor sensor? a) Glutamic acid (MSG) b) Sodium Chloride c) Sugar d) Lipid

Glutamic acid

_____ in muscle connective tissue increase with animal age making meat less tender. a) Collagen fibrils b) Heat stable collagen cross links c) Elastin fibers d) Calpastatin

Heat stable collagen cross links

The heating process is very important in determining the flavor of meat. Which of the following best explains how heat affects meat flavor? -Lower temperature heating leads to formation of flavorful browning products. -Lower temperature heating leads to formation of aromatic sulfur compounds. -Heating accelerates chemical reactions leading to formation of many meat flavor compounds. -Extended heating time of meat usually leads to reduced flavor intensity.

Heating accelerates chemical reactions leading to formation of many meat flavor compounds.

Which of the following best explains the effects of heating on meat components? a) Connective tissue is mostly unchanged during heating. b) Collagen breakdown during heating leads to reduced tenderness. c) Heating of myofibrillar proteins leads to reduced tenderness. d) Myofibrillar proteins from older animals are more resistant to heating.

Heating of myofibrillar proteins leads to reduced tenderness.

1. Which state has recently (past 15 years) increased its milk production as dairy producers have moved from California to that state? a) Minnesota b) Idaho c) Pennsylvania d) Ohio

Idaho

Which best explains the relationship between marbling and tenderness? a) Only well marbled meat is tender. b) Increased marbling leads to decreased juiciness. c) Meat with reduced marbling commands a higher price. d) Marbling amount is weakly correlated with tenderness.

Marbling amount is weakly correlated with tenderness.

Marbling is a central factor for establishing Beef Quality Grade but, what is its role in meat palatability? -Marbling has no effect on meat tenderness. -Increased marbling leads to decreased tenderness. -Marbling is the primary contributor to increased tenderness. -Marbling contributes positively to meat juiciness and flavor.

Marbling contributes positively to meat juiciness and flavor.

1. Which of the following is not part of the legal definition of "Milk"? a) Milk must be practically free of colostrum. b) Milk must contain no more that 3.5% fat. c) Milk must contain at least 8.25% solids-not-fat. d) Milk must be obtained from cows.

Milk must contain no more that 3.5% fat.

flavor depends on

Odor, texture, taste, and temperature

1. Name the FDA document that sets out microbial standards for fluid milk? a) Milk and Cheese Food Standards b) Pasteurizer Operators Manual c) Processed Milk Ordinance d) Pasteurized Milk Ordinance

PMO

1. What is the regulator status of raw milk sales in Pennsylvania? a) Raw milk sales are not permitted. b) Raw milk may only be sold under "Herd-Share" or "Cow-Share" agreements. c) Raw milk from specially licensed dairy farms may be sold within the commonwealth. d) Raw milk may be sold only as "Pet Food".

Raw milk from specially licensed dairy farms may be sold within the commonwealth.

callipyge

SHEEP increased lean, reduced fat, good leg conf. reduced marbling, reduced tenderness increased calpain

slow aging muscle

Semitendinosus

blood splash

Small hemorrhages within muscle May be observed in loin and ham Too long delay between stun and bleed

Carcass electrical stimulation was widely used in the beef industry for what purpose? a) To improve carcass grade for carcasses graded at 24 hrs postmortem b) To reduce microbial counts on the carcass c) To darken the lean color d) To increase meat tenderness

To improve carcass grade for carcasses graded at 24 hrs postmortem

1. Which of the following is true concerning milk production and dairy cow numbers in the United State during the past 20 years? a) The number of dairy cattle in the US has increased significantly in recent years. b) Total milk production in the US is increasing while the number of dairy cows is decreasing. c) Milk production in the US has declined slightly in recent years. d) Total milk production in the US is increasing as the number of dairy cows is nearly static.

Total milk production in the US is increasing while the number of dairy cows is decreasing.

Which of the following best explains the role of fresh meat color in influencing consumer meat purchase decisions in the grocery store? -Most consumers have learned to ignore meat color when making meat purchases. -Consumers never buy meat with faded color. -Upon observing the color of meat, consumers quickly form opinions about its tenderness, flavor and wholesomeness. -For poultry products containing little pigment, color does not influence consumer purchases.

Upon observing the color of meat, consumers quickly form opinions about its tenderness, flavor and wholesomeness.

typical time to rigor completion

Whale - 36-60 hr Beef - 18-24 hr Pork - 8-10 hr Poultry - ¾ -1.5 hr

Which of these best explains the relationship between moist and dry heat cookery for meat? -Dry heat cookery is the preferred method for meat products with high concentration connective tissue. -With moist heat cooking many flavor compounds are produced and become concentrated at the product surface. -Moist heat typically leads to greater fluid loss during heating when compared to dry heat cooking. -With dry heat cooking the product surface become dehydrated and may reach temperatures well above 250 F.

With dry heat cooking the product surface become dehydrated and may reach temperatures well above 250 F.

Porcine Stress Syndrome (PSS)

abnormal response to stress, malignant hyperthermia, genetic defect in Ca++ accelerated pH decline in muscle increased heat production

PSS animals exhibit

anxious behavior, open mouth breathing, reddening of skin, muscle tremors

boar taint-boar ordor

associated with intact male hogs androsterone- phermone related to testosterone skatole- fermentation product of Tryptophan

intrinsic

belonging naturally; essential

1. What is missing from this list? Sweet, Sour Salt Umami. a) Tangy b) Acidic c) Tart d) Bitter

bitter

Oxymyoglobin

bright red

milk enzymatic rancidity

butyric acid, capronic

milk is supersaturated with

calcium

milk minerals

calcium, phosphorus lacks Fe, Cu, I, Mn

enzymes inside muscle fiber

calpain, multicatalytic proteinase, cathepsins, carpase emzymes

1. Lactose is a ___________. a) Protein b) Fat c) Carbohydrate d) Mineral

carbohydrate

dry aging

carcass exposed to air, surface dehydration, microbial growth, improved tenderness & flavor

1. The protein in milk that accounts for most of the weight of cheese is _______. a) Gamma globulin b) Lactalbumen c) Casein d) Whey protein

casein

wholesale cuts

chuck, rib, short, loin, sirloin, round

rapid chilling

cold shortening

enzymes outside the muscle fiber

collagenase

measuring meat color- objective

colorimeter, spectrophotometer, fixed wavelength, video image

Which components of meat account for most of the variation in tenderness? -connective tissue and contractile apparatus -contractile apparatus and water -fat and water -connective tissue and fat

connective tissue and contractile apparatus

resistance from chewing comes from

connective tissue, contractile apparatus

1. Which of the following would be the most effective way to solve the problem of lactose intolerance associated with consumption of dairy products? a) Consume only Vanilla ice cream. b) Use medical treatments to suppress immune function. c) Consume only Swiss cheese. d) Attend lactose awareness and tolerance group therapy sessions.

consume only swiss cheese

wet aging

cut is in vacuum bag no dehydration, limited growth improved tenderness, some flavor

The Calligyge condition in sheep leads to_____. a) Increased marbling in meat. b) Decreased meat tenderness. c) Reduced muscle size. d) Rapid improvement in tenderness during postmortem aging

decreased meat tenderness

heating gives typical taste and aroma due to

degradation and chemical reactions (sugars, proteins, AA, lipids, nucleotides)

contractile apparatus

degree of concentration postmoretum protein degradition

rigor mortis steps

delay, onset, completion, resolution

heating connective tissues

denature (collagen shrinkage)- toughening slow hydrolysis of cross links- tenderizing

heating myofibrillar proteins

denature and congulate, increased temp gives reduced tenderness

____ is the predominant pigment in a typical vacuum packaged beef bottom round roast. a) oxyhemoglobin b) nitrosomyoglobin c) metmyoglobin d) deoxymyoglobin

deoxymyoglobin

lactose crystallization

dried milk and whey with time creates crystals leading to caking

ground beef is tested for

e coli- STEC's

pasteurization objective

ensure safety, prolong self life with minimal changes

prerigor boning/hot stripping

excessive shortening, reduced tenderness

1. [(a) True, (b) False] Whole milk is fractionated into cream and milk solids-not-fat in a process called separation.

false

genetic selection for

feed efficiency, repro function, growth, lean growth, marbling

oleogustus

flavor of fat

1. Which two categories combined account for over 70% of milk utilization in the US? a) Fluid milk and frozen products b) Cheese and butter c) Fluid milk and cheese d) Fluid milk and Butter

fluid milk and cheese

extrinsic

foreign, coming from outside

milk salts are involved in

freezing point depression

Galacto-oligosaccharides

functional ingredients the assist in establishing a healthy microfloria

Rendement Napole (RN)

genetic defect in AMP kinase that stops glycogen synthesis, decreased pH, increased glycogen deposition, reduced water binding

Porcine Stress Syndrome (PSS) quizlet

genetic disease in pigs that prevents muscles from relaxing normally

antemortem factors

genetics, age at slaughter, diet, management,stress

Metmyoglobin

grayish or brownish

connective tissue stability

heat stable cross linking

warmed over flavor (WOF)

heat, cool, store, reheat lipid oxidation produces malondialdehyde etc. unsaturated fatty acids iron catalyst oxygen as electron receptor

myoglobin structure

heme ring, globin (protein portion)

leghemoglobin

hemoglobin from soy root nodule produced by transgenic yeast fermentation

dry heat cooking

high temperature, rapid evaporation, intense flavor development, little time of connective tissues breakdown

milk proteins (the casein miscall) are stable at

high temperatures

1. Which device reduces fat globule size in order to minimize cream separation? a) Cooler b) Regenerator c) Flow diversion valve d) Homogenizer

homogenizer

whey proteins aren't present in

human milk

volatile meat flavor compounds

hydrocarbons, benzene, lactones, furans, sulfur

heating time

increased reaction products, drying of surface, progressive release of volitles

rapid growth rate leads to

increased tenderness

physical/chemical tenderization

injection marinade

management practices

injection site, residues, injuries

variations in meat color are due to

intrinsic and extrinsic factors

Which of the following best describes the status of the predominant pigment at the surface of a fresh beef steak displayed, without any packaging, in the full service meat case of typical US grocery store ?

iron - reduced, ligand - oxygen, protein - native

chemical state of myoglobin factors

iron oxidized or reduced protein state- native?

tactile effecrs

juciness, mouthfulness

flavor of grass fed beef

less fat/marbling fat soluble flavor compounds from the diet

fast aging muscle

longissimus dorsi

temperature during rigor

low temp- 50 F by 10 hours postmortem high temp- 77-98 F leads to muscle shortening, microbial growth, min. shortening at 61 F

marbling do for tenderness

marbling= juciness, flavor, flavor delivery, 0.3 correlation with tenderness

stunning methods

mechanical, electrical, chemical human slaughter regulation

Milk serum

milk-fat= skim

non-volatile flavor compounds

mostly water soluable creatine and creatine phosphate MSG inosinic, guanic,and lactic acid produced during rigor mortis

"Thaw Rigor" commonly occurs when ____. -frozen muscle is stored more than 6 months before thawing. -muscle is frozen very slowly. -muscle is frozen during the resolution phase of rigor then thawed. -muscle is frozen during the delay phase of rigor then thawed.

muscle is frozen during the delay phase of rigor then thawed.

why muscles vary in tenderness

muscle location/function animal age postmortem metabolism

connective tissue content

muscle size, muscle use, bundle size, muscle fiber orientation

Which of the following typically shows the greatest concentration of muscle connective tissue? a) Muscle used for locomotion b) Muscle used for maintaining posture c) Muscle from an older animal d) Muscle with larger fiber diameter

muscle used for locomotion

The muscle of Rose or Southern veal is noticeably redder than that of Milk-fed veal due to increased _____ content in the muscle. a) Chlorophyll b) cytochrome c) myoglobin d) hemoglobin

myoglobin

pigments

myoglobin, hemoglobin, cytochrome enzymes

measuring meat color- subjective

national pork board- lean quality beef maturity, veal/fish/poultry grading

extrinsic factors

nature of incident light, sensitivity of viewer

raw milk testing standards

need to be 2 times a month- bacteria, coliform, ssc, drug residue SSC can be higher

carcass orientation

pelvic suspension- hang carcass from hip tender stretch- sever connections between vertbret quads are stretched

variations in color due to

pigment concentration (species, age, muscle fiber type) chemical state of myoglobin (iron oxidized or reduced, protein state) surface reflectance (wet surface reflects more light, dry surface absorbs more light)

basic color in muscle foods

pigments

mechanical tenderization

pound with mullet, cube, blade tenderization

Deoxymyoglobin

purple red

to consumer.. meat color=

quality, expectation of tenderness and flavor, wholesomeness

diet

rapid growth= improved tenderness specific deficiency (Ex. selenium) = white muscle

The "Double Muscling" condition in certain beef cattle is characterized by ___. -rapid muscle growth and a high muscle to bone ratio. -a defect in the Halothane gene. -a high concentration of Calpastatin in skeletal muscles. -increased intramuscular fat at market weight.

rapid muscle growth and a high muscle to bone ratio.

carcass electrical stimulation

rapid pH decline, accelerated rigor onset, color development,improved tenderness, reduced heat ring

RSE

red, soft, exudative.. associated with RN

In oxymyoblobin the iron molecule in the porphyrin ring is _________. a) reduced b) oxidized c) blocked by the distal histadine d) released in to the sarcoplasm

reduced

Dark Firm Dry (DFD)

results from exhaustion, and thus from a depletion of glycogen before slaughter. This causes high pH- values, and as a result the meat has an enhanced capacity to hold water which gives it a dry and sticky texture.

Shechitah

ritual slaughter of animals for food kosher, halal

stress responses

shivering/sweating/panting, increased blood pressure, increased heart rate, increased breathing, increased glycogen utilization

pigment concentrations factors

species, age, muscle, fiber type

age at slaughter

stability of collagen cross link increase with time chronological vs. physiological age muscle growth rate at slaughter is important

Hotel, restaurant, and institutional cuts

standardized, uniform size/shape/weight, tenderized, injection marinated

boxed cuts

sub primals (vaccum packed), case ready (MAP packed)

Cold shortening is most likely to occur in which of the following circumstances? a) surface muscles of a low fat carcass during slow chilling b) deep muscle of a low fat carcass during slow chilling c) surface muscles of a low fat carcass during rapid chilling d) deep muscle of a low fat carcass during rapid chilling

surface muscles of a low fat carcass during rapid chilling

5 basic flavor notes

sweet, sour, bitter, salt, fat/oil, umami

lactulose

synthetic sugar used as a laxatiative

flavor experience

taste, smell, pressure, warmth

preslaughter stressors

temp/humidity light/dark, noise, confinement/crowding, acute exercise

moist heat cooking

temperature not above boiling reduced evaporation, limited favor development, allows connective tissue breakdown

meat palatability..

tenderness, juciness, and flavor is established by structural elements and metabolic processes (rigor mortis)

prerigor freezing

thaw rigor

hemichrome

the brown to gray color found in cooked meats

species flavor is due to

water soluable component of adipose tissue

surface reflectance

wet surface reflects more light dark surfaces absorb more light

impossible burger

wheat protein, potato protein, coconut oil